These are the perfect Fall muffin! If you like carrot cake, you'll like these as a healthier alternative. I love that they have protein, healthy fat, veggies and fruit!
- ¼ cup creamy almond butter
- 1 medium-size ripe banana
- 1 large egg
- 1/4 cup honey
- 2 scoops Inspire Wellness Unflavored Collagen
- 1/2 cup almond meal
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup carrots (about 2 large), peeled and grated
- 1 medium apple, peeled, cored, and grated
- 1/3 cup chopped walnuts or pecans
Preheat oven to 375F and line muffin tin with parchment paper muffin liners.
Add all ingredients except for carrots, apple and nuts into a high-speed blender and blend on high until batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand & then fold in carrots, apple and nuts.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set. Allow muffins to cool in pan for 10 minutes before removing. Store in an air-tight container for up to a week.
149 calories, 5g fat, 20g carbs, 3g fiber, 13g sugar, 7g protein